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Lag Phase of Salmonella enterica under Osmotic Stress Conditions
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| Zeitschriftentitel: | Applied and Environmental Microbiology |
|---|---|
| Personen und Körperschaften: | , , , , |
| In: | Applied and Environmental Microbiology, 77, 2011, 5, S. 1758-1762 |
| Format: | E-Article |
| Sprache: | Englisch |
| veröffentlicht: |
American Society for Microbiology
|
| Schlagwörter: |
| author_facet |
Zhou, K. George, S. M. Métris, A. Li, P. L. Baranyi, J. Zhou, K. George, S. M. Métris, A. Li, P. L. Baranyi, J. |
|---|---|
| author |
Zhou, K. George, S. M. Métris, A. Li, P. L. Baranyi, J. |
| spellingShingle |
Zhou, K. George, S. M. Métris, A. Li, P. L. Baranyi, J. Applied and Environmental Microbiology Lag Phase of Salmonella enterica under Osmotic Stress Conditions Ecology Applied Microbiology and Biotechnology Food Science Biotechnology |
| author_sort |
zhou, k. |
| spelling |
Zhou, K. George, S. M. Métris, A. Li, P. L. Baranyi, J. 0099-2240 1098-5336 American Society for Microbiology Ecology Applied Microbiology and Biotechnology Food Science Biotechnology http://dx.doi.org/10.1128/aem.02629-10 <jats:title>ABSTRACT</jats:title> <jats:p> <jats:italic>Salmonella enterica</jats:italic> serovar Typhimurium was grown at salt concentrations ranging from 0.5 to 7.5% in minimal medium with and without added osmoprotectant and in a rich medium. In minimal medium, the cells showed an initial decline period, and consequently the definition of the lag time of the resultant log count curve was revised. The model of Baranyi and Roberts (Int. J. Food Microbiol. 23:277-294, 1994) was modified to take into account the initial decline period, based on the assumption that the log count curve of the total population was the sum of a dying and a surviving-then-growing subpopulation. The lag time was defined as the lag of the surviving subpopulation. It was modeled by means of a parameter quantifying the biochemical work the surviving cells carry out during this phase, the “work to be done.” The logarithms of the maximum specific growth rates as a function of the water activity in the three media differed only by additive constants, which gave a theoretical basis for bias factors characterizing the relationships between different media. Models for the lag and the “work to be done” as a function of the water activity showed similar properties, but in rich medium above 5% salt concentrations, the data showed a maximum for this work. An accurate description of the lag time is important to avoid food wastage, which is an issue of increasing significance in the food industry, while maintaining food safety standards. </jats:p> Lag Phase of <i>Salmonella enterica</i> under Osmotic Stress Conditions Applied and Environmental Microbiology |
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| title |
Lag Phase of Salmonella enterica under Osmotic Stress Conditions |
| title_unstemmed |
Lag Phase of Salmonella enterica under Osmotic Stress Conditions |
| title_full |
Lag Phase of Salmonella enterica under Osmotic Stress Conditions |
| title_fullStr |
Lag Phase of Salmonella enterica under Osmotic Stress Conditions |
| title_full_unstemmed |
Lag Phase of Salmonella enterica under Osmotic Stress Conditions |
| title_short |
Lag Phase of Salmonella enterica under Osmotic Stress Conditions |
| title_sort |
lag phase of
<i>salmonella enterica</i>
under osmotic stress conditions |
| topic |
Ecology Applied Microbiology and Biotechnology Food Science Biotechnology |
| url |
http://dx.doi.org/10.1128/aem.02629-10 |
| publishDate |
2011 |
| physical |
1758-1762 |
| description |
<jats:title>ABSTRACT</jats:title>
<jats:p>
<jats:italic>Salmonella enterica</jats:italic>
serovar Typhimurium was grown at salt concentrations ranging from 0.5 to 7.5% in minimal medium with and without added osmoprotectant and in a rich medium. In minimal medium, the cells showed an initial decline period, and consequently the definition of the lag time of the resultant log count curve was revised. The model of Baranyi and Roberts (Int. J. Food Microbiol. 23:277-294, 1994) was modified to take into account the initial decline period, based on the assumption that the log count curve of the total population was the sum of a dying and a surviving-then-growing subpopulation. The lag time was defined as the lag of the surviving subpopulation. It was modeled by means of a parameter quantifying the biochemical work the surviving cells carry out during this phase, the “work to be done.” The logarithms of the maximum specific growth rates as a function of the water activity in the three media differed only by additive constants, which gave a theoretical basis for bias factors characterizing the relationships between different media. Models for the lag and the “work to be done” as a function of the water activity showed similar properties, but in rich medium above 5% salt concentrations, the data showed a maximum for this work. An accurate description of the lag time is important to avoid food wastage, which is an issue of increasing significance in the food industry, while maintaining food safety standards.
</jats:p> |
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| author | Zhou, K., George, S. M., Métris, A., Li, P. L., Baranyi, J. |
| author_facet | Zhou, K., George, S. M., Métris, A., Li, P. L., Baranyi, J., Zhou, K., George, S. M., Métris, A., Li, P. L., Baranyi, J. |
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| description | <jats:title>ABSTRACT</jats:title> <jats:p> <jats:italic>Salmonella enterica</jats:italic> serovar Typhimurium was grown at salt concentrations ranging from 0.5 to 7.5% in minimal medium with and without added osmoprotectant and in a rich medium. In minimal medium, the cells showed an initial decline period, and consequently the definition of the lag time of the resultant log count curve was revised. The model of Baranyi and Roberts (Int. J. Food Microbiol. 23:277-294, 1994) was modified to take into account the initial decline period, based on the assumption that the log count curve of the total population was the sum of a dying and a surviving-then-growing subpopulation. The lag time was defined as the lag of the surviving subpopulation. It was modeled by means of a parameter quantifying the biochemical work the surviving cells carry out during this phase, the “work to be done.” The logarithms of the maximum specific growth rates as a function of the water activity in the three media differed only by additive constants, which gave a theoretical basis for bias factors characterizing the relationships between different media. Models for the lag and the “work to be done” as a function of the water activity showed similar properties, but in rich medium above 5% salt concentrations, the data showed a maximum for this work. An accurate description of the lag time is important to avoid food wastage, which is an issue of increasing significance in the food industry, while maintaining food safety standards. </jats:p> |
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| institution | DE-Zi4, DE-Gla1, DE-15, DE-Pl11, DE-Rs1, DE-14, DE-105, DE-Ch1, DE-L229, DE-D275, DE-Bn3, DE-Brt1, DE-Zwi2, DE-D161 |
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| physical | 1758-1762 |
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| spelling | Zhou, K. George, S. M. Métris, A. Li, P. L. Baranyi, J. 0099-2240 1098-5336 American Society for Microbiology Ecology Applied Microbiology and Biotechnology Food Science Biotechnology http://dx.doi.org/10.1128/aem.02629-10 <jats:title>ABSTRACT</jats:title> <jats:p> <jats:italic>Salmonella enterica</jats:italic> serovar Typhimurium was grown at salt concentrations ranging from 0.5 to 7.5% in minimal medium with and without added osmoprotectant and in a rich medium. In minimal medium, the cells showed an initial decline period, and consequently the definition of the lag time of the resultant log count curve was revised. The model of Baranyi and Roberts (Int. J. Food Microbiol. 23:277-294, 1994) was modified to take into account the initial decline period, based on the assumption that the log count curve of the total population was the sum of a dying and a surviving-then-growing subpopulation. The lag time was defined as the lag of the surviving subpopulation. It was modeled by means of a parameter quantifying the biochemical work the surviving cells carry out during this phase, the “work to be done.” The logarithms of the maximum specific growth rates as a function of the water activity in the three media differed only by additive constants, which gave a theoretical basis for bias factors characterizing the relationships between different media. Models for the lag and the “work to be done” as a function of the water activity showed similar properties, but in rich medium above 5% salt concentrations, the data showed a maximum for this work. An accurate description of the lag time is important to avoid food wastage, which is an issue of increasing significance in the food industry, while maintaining food safety standards. </jats:p> Lag Phase of <i>Salmonella enterica</i> under Osmotic Stress Conditions Applied and Environmental Microbiology |
| spellingShingle | Zhou, K., George, S. M., Métris, A., Li, P. L., Baranyi, J., Applied and Environmental Microbiology, Lag Phase of Salmonella enterica under Osmotic Stress Conditions, Ecology, Applied Microbiology and Biotechnology, Food Science, Biotechnology |
| title | Lag Phase of Salmonella enterica under Osmotic Stress Conditions |
| title_full | Lag Phase of Salmonella enterica under Osmotic Stress Conditions |
| title_fullStr | Lag Phase of Salmonella enterica under Osmotic Stress Conditions |
| title_full_unstemmed | Lag Phase of Salmonella enterica under Osmotic Stress Conditions |
| title_short | Lag Phase of Salmonella enterica under Osmotic Stress Conditions |
| title_sort | lag phase of <i>salmonella enterica</i> under osmotic stress conditions |
| title_unstemmed | Lag Phase of Salmonella enterica under Osmotic Stress Conditions |
| topic | Ecology, Applied Microbiology and Biotechnology, Food Science, Biotechnology |
| url | http://dx.doi.org/10.1128/aem.02629-10 |